| abstract |
Dihydrochalcone glycoside monosalts, alone or in combination have been found to modify deterioration of essential oil flavors in sugarless chewing gum compositions and in sugarless candy products, when incorporated at concentrations of at least 0.0025% by weight, based on the weight of the total formulation. In addition, these dihydrochalcone glycoside monosalt preservatives prolong flavor qualities during the chewing of gum compositions. The monocalcium salt of dihydrochalcone glycosides has been found to be particularly effective. |